Harissa is a fiery chili sauce from north Africa. Mixed with cinammon, saffron and preserved lemon, it gives this colourful casserole an unforgettable flavour.
15ml / 1 tbsp olive oil
1.8-2kg / 4-4 1/2 lb duck, quartered
1 large onion, thinly sliced
1 garlic clove, crushed
2.5ml / 1/2 tsp ground cumin
400ml / 14fl oz / 1 2/3 cups duck or chicken stock
juice of 1/2 lemon
5-10ml / 1-2 tsp harissa
1 cinammon stock
5ml / 1 tsp saffron threads
50g / 2oz / 1/3 cup black olives
50g / 2oz / 1/3 cup green olives
peel of 1 preserved lemon, rinsed, drained and cut into fine strips
2-3 lemon slices
30ml / 2 tbsp chopped fresh coriander (cilantro), plus extra leaves to garnish
salt and ground black pepper
Heat the oil in a flameproof casserole. Add the duck quarters and cook until browned all over. Remove the duck with a slotted spoon and set aside. Add the onion and garlic to the oil remaining in the casserole and cook for 5 minutes until soft. Add the ground cumin and cook, stirring for 2 minutes.
Pour in the stock and lemon juice, then add the harissa, cinnamon and saffron. Bring to the boil. Return the duck to the casserole and add the olives, preserved lemon peel and lemon slices. Season with salt and pepper.
Lower the heat, partially cover the casserole and simmer gently for about 45 minutes, or until the dick is cooked through. Discard the cinammon stick. Stir in the chopped coriander and garnish with coriander leaves.
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